Crab Artichoke Casserole - cooking recipe

Ingredients

1 1/2 c. cooked artichoke hearts, drained
1/2 to 3/4 lb. shelled crab
1/2 lb. button mushrooms, sliced
3/4 c. milk
1/4 c. dry sherry
2 Tbsp. chopped parsley
3 Tbsp. butter
3 Tbsp. flour (all-purpose)
1 Tbsp. Worcestershire sauce
1/2 c. grated Parmesan cheese
salt and pepper to taste

Preparation

Arrange artichoke hearts in a buttered shallow 2-quart baking dish.
Top evenly with crab.
Melt butter in a 1 1/2 or 2-quart pan over medium heat.
Add mushrooms and cook, stirring often, until mushrooms are soft and liquid has evaporated.
Blend in flour and stir until bubbly.
Remove from heat.
Gradually add milk and broth, stirring constantly.
Return to heat; cook, stirring, until sauce boils and thickens.
Stir in Worcestershire sauce and sherry. Pour sauce over crab mixture.
Sprinkle with cheese and bake 30 minutes at 375\u00b0.
Sprinkle parsley on top.
Serves 4.